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| gluten free shortbread cookies |
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| tea time |
These light (and no, not in the fat content sense), buttery, sweet little wafers will melt in your mouth. Plus, shortbread is perfect for making gluten free because it's supposed to be a little crumbly. I don't even bother making wheat shortbread cookies anymore because everyone likes these just as much, if not more. Shortbread is my husband's favourite Christmas treat, and he is just as happy with these GF ones instead.
These cookies are really easy to make and keep very well in the freezer (next to the fudge... oh dear). I often just eat them frozen. You can also just let them thaw at room temperature, but I'm not sure how they would hold up in the microwave. I use rice flour, corn starch and tapioca starch, but they can also be made without the tapioca starch (see alterations in recipe). Some people do fancy things to shortbread like dipping them in chocolate. We like them plain, but if you're gifting these cookies, chocolate might be a nice touch.
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| freeze in a festive tin |
(makes 30-40 cookies)
Ingredients
1 cup Butter, Softened
1/2 cup Icing Sugar
1 tsp Vanilla Extract
1 cup White Rice Flour
1/2 cup Corn Starch
1/2 cup Tapicoa Starch (or another 1/2 cup Cornstarch)
Directions
(note: I have also been told that these cookies work well with a cookie press)
Whip or beat butter until smooth.
Add icing sugar and vanilla. Beat until smooth.
Sift together corn starch, tapioca starch, and rice flour. Slowly incorporate into mixture.
Roll batter into 1" balls and place on a cookie sheet with 2" between them. (Dough will be soft but shouldn't stick to your hands because of the butter)
Flatten balls with a fork dipped in icing sugar.
Bake at 325 for 20-25 minutes or until bottoms begin to brown slightly.
Let cool completely on baking sheet before moving them. Otherwise they might crumble.
Store in airtight container on the counter for 1 week or freeze for up to a few months.
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| butter |
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| butter and icing sugar |
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| with starches and flour added |
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| balls of dough waiting to be pressed |
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| cookies before baking |
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| after baking |
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| remove from pan only after completely cooled |
I just made these for a gift, and they are marvelous!!!! Thanks for posting this lovely, easy recipe!
ReplyDeleteGlad you liked them:)
DeleteAre these a suitable consistency for using a cookie press?
ReplyDeleteI have never used one but give it a try and let me know how it works!
DeleteI was just wondering this. If you've tried this already would really appreciate your result :)
DeleteWow, made these today and Wow, they are so good. They melt in your mouth like Shortbread should. Now if you want a thick and heavy shortbread these is not the recipe for you but a light, flaky and fall apart/melt in your mouth taste then this is it. I did use some arrowroot flour and some mix gluten free flour instead of the rice flour as I did not have some on hand. Thank you for posting this with pictures and all. I will try your other recipes as well.
ReplyDeleteI'm glad you liked them! Good to know you can make some flour substitutions with similar results :)
DeleteI have made these with a cookie press and they turned out brilliantly. Thanks so much for this recipe. I wish it was the first shortbread recipe I tried :-) It will be the last! There is no need to continue the shortbread recipe search now.
ReplyDeletePS
DeleteHere is a photo of them done with a press. http://supermelly.com/2012/12/10/christmas-cookies/image3/
Thanks so much for letting me know! The picture looks great :) I will add a note to the recipe
DeleteWow, these are delicious! I used my mixer so they were super easy to make and turned out absolutely melt in your mouth delicious. Thanks for the recipe!
ReplyDeleteWell, bless your cotton socks.....yummmy goodness made easy!
ReplyDeleteI made these for my boyfriend's family as two people are gluten intolerant....they were so excited to eat a dessert that was not only gluten free but tasted so good. They were so yummy and did not last long!! I prefer these over the usual shortbread! thanks so much!!
ReplyDeleteCan u add crushed almonds?
ReplyDeleteProbably. Just a little bit so it doesn't make the batter too thick. I haven't tried it but it sounds like it would be good. Let me know how it works out.
DeleteI just made your shortbread cookies -- they are delicious!!! I needed cookies for my gf son's holiday party in school and came across your blog. I'll be back for sure! I posted this page on my FB. My son just tasted them and said, "Congratulations, they're delicious." He's a tough critic, too! Brava for a great recipe. Amy
ReplyDeleteThese are very good cookies, my kids and others who have tried think they are as good, if not better than regular shortbread. I find they taste better though, as do all shortbread, with a bit of icing spread on top. That also makes them a bit more festive as well.
ReplyDeleteOne thing I found helped was chilling the dough before forming into balls or using in a press.
Thanks for sharing!
Yes, chilling the dough would definitely help if you're finding it too soft. You're welcome and I'm glad you enjoyed them!
DeleteGreat news to avoid GMO corn, I wanted to substitute something in for the cornstarch (over 90% of corn is now GMO). So I tried potato starch and it worked! without reading the blog my husband tasted one and said "wow these really melt in your mouth". Sweet news from a non-GF taste tester! Thanks :)
ReplyDeleteGood to know! Thanks for sharing. Glad they went over well with your husband. I had similar results with mine :)
DeleteIf you buy organic cornstarch at a health food store it will be GMO free. I use "Lets do it organic" brand.
Deletewould this also work with putting it on the counter lightly floured with all purpose gluten free flour, patting down to flatten then cutting out with a cookie cutter? (actually top of wine glass but cookie cutter sounds better. LOL)
ReplyDeleteThese cookies work better if kept small because they are pretty crumbly. The dough might be too soft to roll out, but you could always give it a try and make them in to balls if it doesn't work. If you do try cutting them out, use a very small glass.
Deletejust finished making the cookies and they are delicious. Much more crumbly than what I am used to. Only difference between my recipe and yours is the flour. I would definitely not use a cookie cutter (or wine glass) as I mentioned above. I don't think it would work out as well. Thanks so much for the recipe. My daughter is thrilled she can have shortbread cookies again.
Deletevery good cookies, although too much butter
ReplyDeleteomg i have never made short bread cookies at all but i have eaten them and love them. I made these as i am gluten free and they were so delicious even my children love them.
ReplyDeleteThank you for the great recipe!
I used all purpose gluten free flour and they turned out great! I actually prefer these over the regular ones. Yum
ReplyDeleteThese are delicious! I made some last night with my own modifications. (added 1 tbsp of coconut flour to the dough and substituted half the RI e flour with Gluten free bisquick) yummy! Thanks!
ReplyDeleteRice* flour
DeleteAm I the only failure here? These cookies were horrible! Oh yes - they melt in your mouth.......if you can get them there without being all over your lap. Very disappointed in wasting my time trying this, but, have to try to find out.
ReplyDeleteBefore I try any more gluten free baking please tell me - is everything going to fall apart like this? As far as taste my husband said not bad which is a compliment because I am known a s a pretty good short bread maker, but to me they tasted "gritty" - is this another adjustment that comes with gluten free? (Please take my comments sincerely - truly meant to be and appreciate people are trying to come up with gluten free recipes - but no, I wouldn't try this recipe again.) I also did roll some out - just had a cookie sheet full of crumbs even when cooled. Now, anyone have a recipe calling for lots of short bread crumbs?
Try the shortbread from yammies gluten freedom. I have had great success with all the recipes I've tried from that site. I'm 6 months into gluten free recipe trying, and hers is the only site I have learned to trust so far.
DeleteThese cookies are quite crumbly compared to most gf baking. That's just the style of this kind of shortbread. I definitely wouldn't try rolling them out... I think that would make it worse. Some gf baking can be gritty and crumbly, but I find that most of my recipes don't turn out that way. Good Luck!
DeleteWhat did i do wrong?? Followed the recipe and they are wafer thin...they taste delicious if you can get them to your mouth before they crumble.
DeleteWould these do well being mailed across the country to family?
ReplyDeleteIf they were very well protected they might make it. They crumble quite easily though, so I'm not sure if it would be worth it.
Deletelooks super duper good and i certainly my daughter likes it.
ReplyDeleteLove your blog Andra. Linked to it from a "pin" . Our Jennie was diagnosed Celiac and Addison's in November 2014. Still working through the challenges but will def try some of your recipes. Store bought GF is garbage lol. Want to help her live GF by eating "normal" but modified for her needs. Jennie has Down's but loves to cook and bake, so looking forward to making these cookies this weekend. Looking forward to all your future posts. :) Anne and Jennie
ReplyDeleteI want to say thank you! I cone back to this recipe year after year to make my daughter here favorite Christmas treat! She truly loves that she can still have her shortbread and its just as yummy as it was before she had to give up gluten. I do refrigerate the dough for about an hour before rolling into balls so they are less flat after baking like she prefers. Merry Christmas! Cindy
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